Month: May 2025

This recipe is adapted from Bikram’s book “The Mystic Kitchens of Nepal”. The soup is healthy and satisfying.

INGREDIENTS

• 1/2 cup of Organic Masoor Dal (Amazon)
• 2.5 cups of water
• 1/4 teaspoon of Desi Tumeric (People’s Coop)
• 1/4 teaspoon of Organic Cumin
• 1/4 teaspoon of garlic powder (or sliced garlic)
• Ghee, pink salt, and pepper (optional)

DIRECTIONS

1. Use an electronic rice cooker (e.g. Zojirushi Neuro Fuzzy)
2. Put 1/2 cup of dal in the rice cooker pot, and rinse with water
3. Add water to the pot until it reaches the .5 level on the porridge scale.
4. Add turmeric, cumin, and garlic to the pot
5. Set the timer at least three hours ahead so the dal soaks for a few hours before cooking starts.
6. Serve

INGREDIENTS

• 2 – 2.5 lbs of corned beef
• Flavor packet (is usually included with the corned beef)
• 4 cups of water
• 1 medium onion
• 4 cloves of garlic

DIRECTIONS

1. Rinse the corned beef. Remove excess fat.
2. Soak the corned beef overnight to reduce the saltiness
3. Put the corned beef in the Instant Pot
4. Cover the meat with ~ 4 cups of water
5. Quarter and add the onion to the pot
6. Crush 4 garlic cloves and add to the pot
7. Add the seasoning packet to the pot
8. Cook the corned beef for 1.5 hrs on high pressure
9. Natural release for 15 minutes.
10. Let cool and serve
11. It makes good sandwiches on rye